I’m so excited, not only to share this delicious new recipe from LLB’s 2 Year Birthday Party, but also to share a couple of party pics with all of you!

My amazing photographer Stacy did such a great job of capturing all the awesome people that came out to the party! You can check out more of her work, including weddings, art and really cute babies, on her website!

Thank you to everyone who came out, enjoyed the food, sipped champagne and made the party so much fun!

Now back to those veggie cups!

The Veggies with Ancho Chili Sauce paired perfectly with the Mini Tacos and Jicama Chips with Mango Salsa that were also served at the party. Altogether, Chef Fernanda put together a delicious spread of hors d’oeuvres! If you want to try more of her delectable creations, stop by Bailiwick for brunch on Saturday or Sunday!

I re-created Fernanda’s dish at home so I could share the recipe with all of you!

Ingredients

4 dried ancho chilies

2 habanero peppers

1 tbsp sriracha

1 cup ketchup

1 tsp paprika

1 tsp kosher salt

½ tsp ground black pepper

1 cup sour cream

1 cup ancho chili water

4-6 carrots (cut into matchsticks)

2 zucchinis (cut into matchsticks)

1 cup heirloom cherry tomatoes

Begin by slicing off the tops of the ancho chilies and removing the seeds. Next, tear the ancho chilies in large strips.

Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.

Allow the chilies to soak in the water for 20-30 minutes.

In the meantime roast the habaneros and grill the carrots and zucchini over medium heat. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.

Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.

Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.

Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!

While the texture isn’t the same as traditional pizza, the flavor sure is!

As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon, this dish is packed with so many amazing flavors, it was reallyhard to put my fork down!

Ingredients

2 cups cherry tomatoes

4 cloves garlic

3 tbsp olive oil

1 tbsp balsamic vinegar

¼ tsp black pepper

2 tbsp fresh basil (chopped)

4 slices bacon

18 oz polenta

¼ cup sun dried tomato pesto

1 cup mozzarella cheese

¼ cup sun dried tomatoes

Preheat the oven to 400°. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.

Place into the oven for 25 minutes.

While the tomatoes are roasting, cook the bacon until crispy.

Place the polenta in the bottom of 6 soufflé ramekins.

Top with the pesto.

Then the roasted tomatoes and garlic.

Add the mozzarella cheese.

Top with the crispy bacon.

Place into the 400° oven for 8-10 minutes or until the cheese is melted.

Top with the sun dried tomatoes and garnish with additional basil.

Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!

I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!

The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!

After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!

I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Ingredients

20 sheets phyllo dough

1/4 cup olive oil

2 cups cooked shredded chicken

1/2 cup buffalo sauce

1/2 cup carrots (shredded)

1/2 cup pepperoncinis (sliced)

1/4 cup blue cheese crumbles

1/4 cup blue cheese dressing (optional – for dipping)

Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.

Next, top with the carrots, pepperoncinis and blue cheese crumbles.

Slice the phyllo dough in between each section.

Begin by folding the short sides of the phyllo dough over the filling.

Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.

Place in the oven at 400° for 15 minutes.

Crispy, golden perfection!

Slice in half and serve with blue cheese dressing on the side.

While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals” (premiering Jan 2017!), a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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